A highly preserved bar-shaped kamaboko snack food reminiscent of nigiri sushi

Abstract

It is a bar-shaped snack food made from kamaboko fish cake, reminiscent of Edomae nigiri sushi, which consists of toppings placed on rice. It is rich in high-quality protein and contributes to improving people's health, and its unexpected shape and flavor combinations pique people's interest. [Solution] Protein-rich seafood paste is used to produce sheets that resemble the topping 1 and sushi rice 2. These are then stacked and cut, and packaged as individual portions, then retort sterilized to create a highly shelf-stable snack food.

Description

[Technical field]

[0001] This invention relates to a kamaboko-like snack food with a long shelf life, which has a two-layer structure reminiscent of the rice and topping parts of nigiri sushi. [Background technology]

[0002] In producing sausage-like foods using fish meat, livestock meat or poultry as the main ingredient, protein materials, starches and the like are added to paste or mince of fish meat, livestock meat or poultry, kneaded, and then spices and seasonings are added, followed by packing into a film to produce a sausage-like product.

[0003] In producing bar-shaped foods using fish or livestock meat as the main ingredient, starch and other ingredients are added to paste of fish or livestock meat or poultry, kneaded, and then spices and seasonings are added, followed by extrusion molding, shrink packaging, and heat sterilization to produce the product.

[0004] Seafood paste molded into a shape is generally called "kamaboko," but sausage-shaped kamaboko wrapped in film is called "casing kamaboko," which has a long shelf life due to heat sterilization.

[0005] Meat or poultry paste that has been shaped into a shape is generally called "sausage," and those that are wrapped in film and sterilized by heat have a longer shelf life.

[0006] Both kamaboko and sausages are made with cheese or other ingredients inside, and are primarily produced by extrusion molding.

[0007] Casing kamaboko made mainly from seafood and casing sausage made mainly from meat or poultry are sterilized with boiling water after packaging to improve their shelf life.

[0008] The above 0007 is a single seasoning due to its manufacturing process, and is not a combination of multiple seasonings or ingredients.

[0009] Our goal is to produce a protein-rich, shelf-stable food product in bar form.

[0010] The bar-shaped kamaboko snack food we are aiming for, reminiscent of nigiri sushi, has two or more layers.

[0011] The above 0010 consists of a white or light grey portion resembling rice, like Edomae nigiri sushi, and a topping portion with a seafood flavor such as tuna, crab, or shrimp.

[0012] For the rice portion, you can add rice ingredients such as dried Domyoji rice to the seafood paste. You can also add an acidulant to the seasoning, which is reminiscent of vinegared rice.

[0013] The parts that resemble toppings are flavored, seasoned, and colored using seafood that is actually used in nigiri sushi, such as tuna, crab, and shrimp.

[0014] The part that resembles rice is used as a base sheet, and the sheet that resembles the topping is placed on top of it, and the sheet is cut into bars of an appropriate size for one meal, packaged, sterilized by heating with hot water or steam, and cooled to become a food with high shelf life at room temperature. [Prior art documents] [Patent documents]

[0015] JP 02-295464 Publicly-available utility model document

[0016] Jitsuzen No. 187882, Public Relations Summary of the Invention [Problem to be solved by the invention]

[0017] In order to evoke the shape of nigiri sushi, which is familiar to Japanese people and many people around the world, fish and shellfish paste and protein are used, and a sheet of sushi toppings is placed on top of a sheet of rice (shari), which is then bound together, cut into appropriate serving sizes, packaged, and heat sterilized to produce a protein-rich kamaboko-like snack food called "Sushi Bar." [Means for solving the problem]

[0018] Rice or rice starch is mixed into the minced fish and shellfish meat and seasoned to create a base sheet with moderate elasticity that corresponds to the sushi rice.

[0019] Starch is mixed into the paste made from seafood, and coloring and seasoning are added to suit the ingredients, to create a sheet with the same elasticity as the base sheet. This can be used for each type of ingredient, such as tuna, shrimp, and tamagoyaki.

[0020] A sheet of dough imitating the topping (0019) is layered on top of a base sheet imitating the rice (0018) above, cut into appropriate serving sizes, individually wrapped, and heat sterilized.

[0021] "Sushi BAR" is not a kamaboko with a rounded shape like Edomae nigiri sushi, but rather evokes the image of the rice and topping being one piece like sushi.It is a bar-shaped, highly preserved snack food that can be easily enjoyed as a snack or appetizer. Effect of the Invention

[0022] The Sushi Bar is a snack food that can be enjoyed casually, and the rich protein content can help replenish nutrients that are often lacking. The Ministry of Health, Labor and Welfare's Dietary Reference Intakes for Japanese, 2020, recommends that people aged 18 and over consume 50g of protein per day for women and 65g for men, but more than half of people are said to be deficient in protein, and protein intake is recommended for people of all ages, from young to old, to prevent frailty. [Brief description of the drawings]

[0023] [Figure 1] FIG. 2 is an elevational view of a kamaboko-shaped snack food reminiscent of nigiri sushi. [Diagram 2] This is a projection drawing of a kamaboko-shaped snack food reminiscent of nigiri sushi. [A] is a front view, [B] is a side view, and [C] is a plan view. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0024] Rice or rice starch or the like is mixed into paste made from seafood raw material, seasoned, and a base sheet corresponding to the sushi rice is prepared, and a sheet corresponding to the neta portion is prepared by mixing starch or the like into paste made from seafood raw material and applying coloring and seasoning suitable for the neta, and then layered on top of this.

[0025] The two-ply sheet produced in step 0024 is cut with a cutter into a size and length equivalent to one meal to form a bar-shaped individual meal block.

[0026] The bar-shaped individual serving block of 0025 is packaged in a plastic material, sterilized by heating with hot water or steam, and sealed in a retort pouch to block out air, moisture, and light, allowing it to be stored for a long time. [Explanation of symbols]

[0027] 1. The part equivalent to the story 2 Shari equivalent portion

Claims

[Claim 1] A highly preserved bar-shaped kamaboko snack food reminiscent of nigiri sushi

Images